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Azalina's 🇲🇾

@azalinas_

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Malaysian Mamak by Chef Azalina 🇲🇾
MICHELIN Guide • James Beard Nominee
Relocating in San Francisco
Halal • Catering • Supper Club • Sauces ↓

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Azalina’s has once again been selected in the MICHELIN Guide 2026!

Some of you have been dining with us for years, and some are just discovering Malaysian food for the first time. Thank you for coming in, bringing your friends, celebrating with us, and returning whenever the menu changes.

We’ll keep cooking the food we grew up with and sharing it here in San Francisco. by @azalinas_

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3 months ago

From Penang to San Francisco.

Small batch Malaysian sauces handmade by the Azalina’s family.

More coming soon. by @azalinas_

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5 months ago

Honored to be included once again in The New York Times’ updated list of the 25 Best Restaurants in San Francisco. We’ve been part of the list since 2023, and it continues to mean a great deal to our family-run restaurant in the Tenderloin.

Very grateful to @nytimes for the recognition, and even more grateful to every guest, regular, team member, and supporter who continues to dine with us and believe in what we do. ❤️ by @azalinas_

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5 months ago

10/25 WEATHER REPORT: bright, with a 100% chance of brunch.

LOCATION: HOMEGROWN, with @azalinas_ , inside @fortmasonfarmersmkt

VISIBILITY: low (hidden between two farmers' trucks).

ADVISORY: sellout warning in effect.

MONDAY'S FORECAST: Regret for anyone without a seat.

Link on bio. Limited seats remain.

#fortmasonfarmersmarket #sfevents #bayareaeats #sffoodie #thingstodosf taken in Fort Mason Center for Arts & Culture by @azalinas_

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a day ago

Wau kites dancing overhead. The hum of a Sunday waterfront market around you. An extraordinary feast unfolding right in the heart of Fort Mason.

This fall, HOMEGROWN returns with acclaimed chef Azalina Eusope (@azalinas_) for a one-of-a-kind Malaysian High Tea experience. Rooted five generations deep in Penang street food tradition, Chef Azalina is bringing family-style courses of Chinese, Indian, and Malay flavors straight to the table, crafted from the market stalls surrounding us.

Every seat includes the full meal, tableside tea service, thoughtfully paired Makasi wines, and a curated gift bag to take home.

Date: Sunday, October 25
Time: 10:30 AM
Location: Fort Mason Center Farmers’ Market (@fortmasonfarmersmkt)

Seating is limited. Tap the link in our bio to reserve your seat at the table.

#FortMasonFarmersMarket #SFEvents #BayAreaEats #SFFoodie #SupportLocalSF taken in San Francisco, California by @azalinas_

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9 days ago

Okay, Supper Club is open!

Chef is already working on the first menu, which will be ready in November. Every month she’ll make something different, including dishes she misses cooking, family recipes, and whatever she’s excited about at the time.

Each meal is made by us for you to take home and finish, with options for two or four people.

We’re keeping the club small to start, and this is the first preorder.

Join through the link in our bio, which has more info! We’ll share the first menu soon. ❤️ by @azalinas_

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10 days ago

499 Ellis is empty now. ❤️

We packed up the kitchen, cleared out the dining room, and said goodbye to a space that became a very special home for us.

Thank you to everyone who came through those doors. Whether you ate with us once or came back every time we changed the menu, thank you. Thank you to our neighbors, our team, our farmers, our fisherwoman, our purveyors, and everyone who was part of these past few years with us.

We’re still looking for our next restaurant in San Francisco. If you know of a space in your neighborhood, something coming available, or someone we should talk to, please send it our way.

In the meantime, we’re still cooking. We’ll be doing pop-ups, events and catering around the city, our sauces are now in 55 stores and growing, and we’ll be announcing Azalina’s Supper Club next week.

We put a lot of ourselves into 499 Ellis. You gave a lot back to us too.

Thank you. Really. ❤️ by @azalinas_

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14 days ago

A few updates from us,

Our reservation system was being weird and made this Saturday look unavailable, but it’s fixed now and tables are open.

We’re cooking at 499 Ellis through September 26. After that, Chef Azalina has a full fall of dinners and events around San Francisco while we keep looking for our next restaurant home!

If you know of a space opening up or someone we should talk to, email us at info@azalinas.com❤️

Reservations and event details are at the link in our bio. taken in Azalina's Malaysian by @azalinas_

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a month ago

Our final menu at 499 Ellis has been running for a couple of weeks now, and we think it’s a great way to close out our time here.

Thank you again to everyone who’s joined us over the last few years. ❤️

We’ll be here through September 26, so if you like what you see or you’ve been meaning to come in, grab a seat while they’re still available. 😁

See you soon. taken in Azalina's Malaysian by @azalinas_

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a month ago

Our Rojak,

Our rendition of Chinese Malaysian rojak, with fruit, vegetables, tamarind, miso, mango, nuts, seeds, and plenty of texture.

In Malaysia, rojak is often eaten as a snack or dessert, and it’s especially good on a hot day, which is most days in Malaysia.

Sweet, zesty, savory, and crunchy all at once

Masa Makan! taken in Azalina's Malaysian by @azalinas_

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a month ago

Selamat Hari Merdeka 🇲🇾

On August 31, 1957, the Federation of Malaya gained independence. In the clip, Tunku Abdul Rahman calls out “Merdeka!” and the crowd answers back. The full call was repeated seven times. Merdeka means independence, or freedom.

Malaysia has never had just one food story. Malay, Chinese, Indian, Nyonya, Mamak, Indigenous communities and many others have shaped the way the country eats.

That’s also how we build our menus at Azalina’s. Each course looks at a different Malaysian community or subculture, and the food traditions that come with it.

Today is for all Malaysians!

Selamat Hari Merdeka. Merdeka! Merdeka! Merdeka! 🇲🇾 by @azalinas_

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2 months ago

Azalina’s is moving.

Our final dinner at 499 Ellis will be September 26. After that, we’ll begin the move to a new home in San Francisco.

A lot has happened inside this restaurant over the past few years. New menus, birthdays, first dates, hard nights, celebrations, regulars who kept coming back, guests trying Malaysian food for the first time, and people who have supported Azalina’s long before we opened on Ellis Street.

499 Ellis became more than our restaurant address. It became home.

The Tenderloin became home too. Our neighbors became regulars, other small businesses became friends, and we got to know so many people who care deeply about this neighborhood. Moving does not change how we feel about the Tenderloin or the people here.

Azalina’s is relocating. We are not closing.

Chef Azalina will keep cooking. Our sauces will stay in stores. We’ll continue with the events already on our calendar, and we’re working on what comes next for the restaurant in San Francisco.

Until then, we still have dinner to cook here.

We hope to see a lot of you before our final service on September 26. Come let us cook for you at 499 Ellis one more time.

Much love,
Azalina’s taken in Azalina's Malaysian by @azalinas_

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2 months ago